Gluten Free Zucchini Parmesan Muffins Recipe You’ll Love!
Delicious and healthy gluten-free zucchini parmesan muffins that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup gluten-free all-purpose flour
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, olive oil, and eggs.
- In another bowl, mix the gluten-free flour, baking powder, baking soda, salt, black pepper, and garlic powder.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated parmesan cheese.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to add herbs like basil or oregano for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg